Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread

Food Chemistry

Volumn 129, Issue 1, 2011, Pages 84-91

  Crockett, Rachel ^a,b   Ie, Pauline ^a   Vodovotz, Yael ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b 227 Parker Food Science and Technology Bldg ^*  (United States)

Author keywords

Dough; Egg white solids; Gluten free; Hydrocolloids; Quality; Rheology; Soy protein isolate; Thermal analysis

Indexed keywords

DOUGH; EGG WHITE; GLUTEN-FREE; HYDROCOLLOIDS; SOY PROTEIN ISOLATES;

COLLOIDS; FOOD PRODUCTS; RHEOLOGY; TENSILE STRENGTH; THERMOANALYSIS;

PROTEINS;

EGG WHITE; GLUTEN; HYDROXYPROPYLMETHYLCELLULOSE; SOYBEAN PROTEIN; WATER;

ARTICLE; BREAD; CONSUMER; DOUGH; FLOW KINETICS; FOAM STABILITY; HYDROCOLLOID; PHYSICAL CHEMISTRY; PROTEIN ISOLATION; PROTEIN STABILITY; THERMAL ANALYSIS;

EID: 79958175638     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.030     Document Type: Article

References (42)

1. American Association of Cereal Chemist (2008). Approved Methods of the AACC (10th ed.). Method 10-05, approved October 2001; Method 10-lOB, approved January 1983, revised September 1985 and October 1994; Method 74-09, approved October 1986, revised November 1987 and October 1988, reviewed October 1994. St. Paul, MN: The Association.
2. Arendt, E. K., & Bello, F. D. (2008). Functional cereal products for those with gluten intolerance. In B. R. Hamaker (Ed.), Technology of functional cereal products (pp. 446-475). New York: CRC Press.
3. Arendt, E. K., Morrissey, A., Moore, M. M., & Bello, F. D. (2008). Gluten-free breads. In B. R. Hamaker (Ed.), Technology of functional cereal products (pp. 289-319). New York: CRC Press.
4. Berk, Z. (1992). Technology of production of edible flours and protein products from soybeans. Food and Agriculture Organization of the United Nations Rome, 1(97), 94-95.
5. Crockett, R., Ie, P., & Vodovotz, Y. (2011). How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough. Journal of Food Science, 76(3), E274-E282.
6. Damodaran, S. (1994). Structure-function relationship of food proteins. In N. S. Hettiarachchy & G. R. Ziegler (Eds.), Protein functionality in food systems (pp. 1-37). New York: Marcel Dekker, Inc.
7. De Ruiter, D. (1978). Composite flours. In Y. Pomeranz (Ed.). Advances in cereal science and technology: (II, pp. 349-385). St. Paul, MN: American Association of Cereal Chemists.
8. Edwards, N. M., Dexter, J. E., Scanlon, M. G., & Cenkowski, S. (1999). Relationship of creep-recovery and dynamic oscillatory measurements to durum wheat physical dough properties. Cereal Chemistry, 76(5), 638-645. (Pubitemid 29466484)
9. Fessas, D., & Schiraldi, A. (2001). Water properties in wheat flour dough I: Classical thermogravimetry approach. Food Chemistry, 72, 237-244. (Pubitemid 32013009)
10. Fessas, D., & Schiraldi, A. (2005). Water properties in wheat flour dough II: Classical and Knudsen thermogravimetry approach. Food Chemistry, 90, 61-68. (Pubitemid 39298786)
11. Fessas, D., Signorelli, M., Pagani, A., Mariotti, M., Iametti, S., & Schiraldi, A. (2008). Guidelines for buckwheat enriched bread. Journal of Thermal Analysis and Calorimetry, 91(1), 9-16.
12. Fulmer, R. W. (1989). Proceeding of the world conference on vegetable protein utilization. In T. H. Applewhite (Ed.), Human foods and animal feedstuffs (pp. 55-65). Champaign, IL: American Oil Chemists' Society.
13. Gallagher, E., Gormley, T. R., & Arendt, E. K. (2003a). Crust and crumb characteristics of gluten free breads. Journal of Food Engineering, 56, 153-161. (Pubitemid 35384639)
14. Gallagher, E., Kunkel, A., Gormley, T. R., & Arendt, E. K. (2003b). The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere. European Food Research and Technology, 218(1), 44-48. (Pubitemid 40877204)
15. Hettiarachchy, N. S., & Kalapathy, U. (1998). Functional properties of soy proteins. In J. R. Whitaker, F. Shahidi, A. Lopez-Munguia, R. Y. Yada, & G. Fuller (Eds.), Functional properties of proteins and lipids (pp. 80-95). Washington, D.C: American Chemical Society Symposium Series 708.
16. Ikeda, S., & Nishinari, K. (2001). "Weak gel"-type rheological properties of aqueous dispersions of nonaggregated κ-carrageenan helices. Journal of Agriculture and Food Chemistry, 49(9), 4436-4441. (Pubitemid 32896449)
17. Kapri, A., & Bhattacharya, S. (2008). Gelling behavior of rice flour dispersions at different concentrations of solids and time of heating. Journal of Texture Studies, 39, 231-251. (Pubitemid 351733051)
18. Kato, A., Ibrahim, H. R., Watanabe, H., Honma, K., & Kobayashi, K. (1990). Enthalpy of denaturation and surface functional properties of heated egg white proteins in the dry state. Journal of Food Science, 55(5), 1280-1283.
19. Khatkar, B. S., & Schofield, J. D. (2002). Dynamic rheology of wheat flour dough. II: Assessment of dough strength and bread-making quality. Journal of Science Food and Agriculture, 82, 823-826. (Pubitemid 34589470)
20. Kobylaňski, J. R., Pérez, O. E., & Pilosof, A. M. R. (2004). Thermal transition of glutenfree doughs as affected by water, egg white, and hydroxypropylmethylcellulose. Thermochimica Acta, 411, 81-89.
21. Lampart-Szczapa, E. (2001). Legume and oilseed proteins. In Z. E. Sikorski (Ed.), Chemical and functional properties of food proteins (pp. 407-436). Lancaster: Technomic Publishing Co.
22. Lazaridou, A., Duta, D., Papgeorgiou, M., Belc, N., & Biliaderis, C. G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79, 1033-1047. (Pubitemid 44740082)
23. Marco, C., & Rosell, C. M. (2008a). Breadmaking performance of protein enriched, gluten-free breads. European Food Research and Technology, 227(4), 1205-1213.
24. Marco, C., & Rosell, C. M. (2008b). Functional and rheological properties of protein enriched gluten free composite flours. Journal of Food Engineering, 88, 94-103.
25. Mine, Y. (1995). Recent advances in the understanding of egg white protein functionality. Trends in Food Science and Technology, 6, 225-232.
26. Moore, M. M., Schober, T. J., Dockery, P., Ulmer, H. M., & Arendt, E. K. (2004). Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chemistry, 81(5), 567-575. (Pubitemid 39223555)
27. Nilufer, D., Boyacioglu, D., & Vodovotz, Y. (2008). Functionality of soymilk powder and its components in fresh soy bread. Journal of Food Science, 73(4), 275-281.
28. Olatunji, O., Koleoso, O. A., & Oniwinde, A. B. (1992). Production of bread from composite flours. In 5th Quadrennial symposium on sorghum and millets (pp. 45-54). Schwachet, Austria: ICC Publishing.
29. Ping, Z. H., Nguyen, Q. T., Chen, S. M., Zhou, J. Q., & Ding, Y. D. (2001). States of water in different hydrophilic polymers - DSC and FTIR studies. Polymer, 42, 8461-8467. (Pubitemid 32618695)
30. Ribotta, P. D., Ausar, S. F., Morcillo, M. H., Pérez, G. T., Beltramo, D. M., & León, A. E. (2004). Production of gluten-free bread using soybean flour. Journal of the Science of Food and Agriculture, 84, 1969-1974. (Pubitemid 39415166)
31. Roessler, E. B., Pangborn, R. M., Sidel, J. L., & Stone, H. (1978). Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. Journal of Food Science, 43(3), 940-947.
32. Salvador, A., Sanz, T., & Fiszman, S. M. (2006). Dynamic rheological characteristics of wheat flour-water doughs: Effect of adding NaCl, sucrose, and yeast. Food Hydrocolloids, 20, 780-786. (Pubitemid 43796144)
33. Sánchez, H. D., Osella, C. A., & de la Torre, M. A. (2002). Optimization of gluten-free bread prepared from cornstarch, rice flour, and cassava starch. Journal of Food Science, 67(1), 416-419. (Pubitemid 34190838)
34. Satin, M. (1988). Bread without wheat. New Scientist, 4, 56-59.
35. Scanlon, M. G., Sapirstein, H. D., & Fahloul, D. (2000). Mechanical properties of bread crumb prepared from flours of different dough strength. Journal of Cereal Science, 32, 235-243.
36. Schiraldi, A., & Fessas, D. (2003). Classical and knudsen thermogravimetry to check states and displacements of water in food systems. Journal of Thermal Analysis and Calorimetry, 71(1), 225-235.
37. Sivaramakrishnan, H. P., Senge, B., & Chattopadhyay, P. K. (2004). Rheological properties of rice dough for making rice bread. Journal of Food Engineering, 62, 37-45.
38. Slade, L., Levine, H., & Finley, J. W. (1989). Protein-water interactions: water as a plasticizer of gluten and other proteins. In R. D. Phillips & J. W. Finley (Eds.), Protein quality and the effects of processing (pp. 9-124). New York: Marcel Dekker.
39. Ternes, W. (2001). Egg proteins. In Z. E. Sikorski (Ed.), Chemical and functional properties of food proteins (pp. 335-371). Boca Raton: CRC Press.
40. Uthayakumaran, S., Newberry Phan-Thien, N., & Tanner, R. (2002). Small and large strain rheology of wheat gluten. Rheology Acta, 41, 162-172.
41. Vittadini, E., & Vodovotz, Y. (2003). Changes in physicochemical properties of wheat- and soy-containing breads during storage as studied by thermal analyses. Journal of Food Science, 68(6), 2022-2027. (Pubitemid 37024113)
42. Wang, F. C., & Sun, X. S. (2002). Creep-recovery of wheat flour doughs and relationship to other physical dough tests and breadmaking performance. Cereal Chemistry, 79(4), 567-571. (Pubitemid 34765113)